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August 10: Dr. Shica, The Mayor’s Table, 1010 Wine and Events, Hatch Chile Season at Melissa’s Produce

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Dr. Shica’s Bakery (Los Angeles) with Founder Dr. Shica Little
Segments Four and Five: Mayor’s Table Pacific Pub & Kitchen, Lido House, Newport Beach
Segment Six: 1010 Wine and Events, Inglewood, with Co-Proprietress Leslie Jones
Segments Seven and Eight: Hatch Chile Pepper Season with Melissa’s Robert Schueller

Andy Harris, Executive Producer and Co-host previews the show.

“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.” Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. “Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day. Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).” Dr. Shica puts down her rolling pin to join us.

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small. In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet. Chef/Partner Riley Huddleston and GM Quentin Gravet join us.

“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021. 1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new dinner menu under the direction of Chef Mo Marvel features highlights such as Salmon Crudo, Piri Piri Chicken and Primer Beef Bavette.” Leslie Jones joins us to uncork all that is 1010 Wine & Events.

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Cile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you. “Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.” Our well-informed, resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.”

“From a small town in the South to Southern California, Dr. Shica now delivers her Southern-style treats to Hollywood executives and actors. Garnering praise from renowned chefs, producers, and on-air personalities, her rich and fudgy “Almost Famous Brownies” have created quite a stir – several producers even have a standing weekly order.”

“Dr. Shica knew she needed to expand her baked goods to meet the growing demand for vegan treats. She developed a line of mouth-watering, plant-based desserts that satisfy those sweet cravings and allow her customers to maintain their vegan lifestyles.”

Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day.

“Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).”

Dr. Shica puts down her rolling pin to join us.

Riley Huddleston of the Mayors Table

“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small.”

“In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet.

“As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie.”

“Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient. Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, positioned to be a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood- oriented fare including an open action kitchen.”

Chef Riley and General Manager Quentin take a break from service to join us.

Leslie Jones of 1010 Wine and Events

“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021.”

“1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new dinner menu under the direction of Chef Mo Marvel features highlights such as Salmon Crudo, Piri Piri Chicken and Primer Beef Bavette.”

“Leslie and Le Jones have found incredible success by perfectly blending an incredible selection of wines with an elevated and delicious dining menu. The 1010 Wine beverage menu currently features more than 90% Black-owned wines not often found in local grocery stores, making 1010 Wine representing the largest selection of Black and Brown owned wineries in California.”

“Their mission is to fill a void in the industry and neighborhood and create a space for people to gather, regardless of their knowledge of wine, to eat, drink, and enjoy Black-owned wines. In addition to delicious wine and food, 1010 Wine also has great music and live performances, and an atmosphere that feels both welcoming and sophisticated at the same time.”

Leslie Jones joins us to uncork all that is 1010 Wine & Events.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”

“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”

“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”

“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.”

We’ll also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes.

Our resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Dr. Shica’s Bakery (Los Angeles) with Founder Dr. Shica Little
Segments Four and Five: Mayor’s Table Pacific Pub & Kitchen, Lido House, Newport Beach
Segment Six: 1010 Wine and Events, Inglewood, with Co-Proprietress Leslie Jones
Segments Seven and Eight: Hatch Chile Pepper Season with Melissa’s Robert Schueller

Show 557, December 23, 2023: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan

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Andrew Vaughan of the Terranea Resort in Palos Verdes

“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant.”

“Serenely set at its one-of-a-kind location along the Pacific Ocean, Southern California’s luxurious Terranea Resort is a grand place to kiss 2023 a fond farewell and embrace 2024 with open, appreciative greetings. For local and destination travelers who love sharing fine dining with family and friends, Terranea offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more,”

Ongoing in the Lobby Lounge is the holiday-themed Gingerbread Lounge where guests experience Terranea’s largest confectionary creation! This is truly the work of the Resort’s long-time Executive Pastry Chef’s (Pierino Jermoni) art. Featuring festive cocktails, seasonal sips, and house-made sweet treats (including freshly-baked Gingerbread Cookies and Peppermint Chocolate Bark) that are sure to make spirits bright.

Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s special Holiday dining options. Chef Vaughan has been working in Terranea’s kitchens for nine years.

Show 524, May 6, 2023: Dr. Shica Little, Dr. Shica’s Bakery

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When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House. The new Hollywood location officially opens this Weekend.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Show 460, February 5, 2022: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One

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Cookbook Author Maggie-McCreath and her Dog Biscuit

“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.”

“Filled with delicious, original cookie recipes (all shipable), 52 Weeks of Cookies recounts a mom’s unique methods of coping during her son’s deployment. With plenty of sugar cookies but no sugarcoating, 52 Weeks of Cookies is an honest, uplifting story of family love during a crisis, with all the fear, grief, laughter, gratitude, and joy that come with it.”

“Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the Maggie McCreath is our guest with a batch of her ever-popular Cake Batter Cookies baking in the oven.

Show 460, February 5, 2022: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two

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Cookbook Author Maggie-McCreath and her Dog Biscuit

“Maggie McCreath the author of 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment is a single mom with two grown kids. She received a degree in Computer Science from George Mason University, and has worked in the field for over thirty years. Her life has always revolved around her family. Her kids began as her pride and joy, and have grown into her best friends and confidants.”

“Her daughter Haley is the oldest. She has a degree in Journalism from Virginia Commonwealth University; however, after working for a national news organization in Washington, DC, for four years, she determined that way of life was not for her. She currently works for a pub managing the bar and producing local radio commercials in mid-western Virginia.”

“Her son, Buddy, enlisted in the Army during his senior year of High School and became Airborne directly after boot camp. He has served with the Airborne Corps up until January 2015 when he began Warrant Officer Candidate School. After successfully completing the school work, he is now flying Boeing AH-64 Apache helicopters.”

“Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the military and those who serve began years earlier. Her father served during World War II, and she has spent a large portion of her adult life in direct support of the military. This includes the fifteen years she worked for the Joint Staff at the Pentagon, with an additional five years working for the Pentagon at an off-site facility. On September 11, 2001, though Maggie was not at the Pentagon, she was at an off-site location working in direct support of its mission. The events of 9/11 not only catapulted her to the position she holds now, but have undoubtedly shaped her family’s lives as well.”

Maggie McCeath continues with a plate of Maggie’s Chocolate Chip Cookies in hand.

Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One

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Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed the recipes and techniques from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two

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Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm continues with us whisk in hand.

Show 431, June 26, 2021: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part Two

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Doctor Shica Little of Dr Shica's Bakery

“Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s Cookies – Sprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; Cake – Debra’s Red Velvet Cake; Brownies – Almost Famous Brownies; full line of Vegan Desserts – Vegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

Show 406, January 2, 2021: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One

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Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

For our furry friends there is a line of safe and natural dog treats under the banner of Plätzchen for Paws. They are peanut butter and pumpkin based and bone-shaped.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“A traditional German holiday treat, with roots in Oma’s (Grandmother’s) recipes, taking a bite of one of our delicate Plätzchen takes you on a trip through time. From our traditional holiday boxes to our modern seasonal hearts, you can taste the love that has been poured into these little delicacies for generations. Our seasonal flavors are a modern take on Plätzchen and an homage to our German-American roots, making them fit for any occasion year-round and incorporating some fun cross-cultural favorite flavors. So what are you waiting for? Let’s spread some love!”

Alina Tompert joins us with cookie cutter in hand.

Show 406, January 2, 2021: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two

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Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

For our furry friends there is a line of safe and natural dog treats under the banner of Plätzchen for Paws. They are peanut butter and pumpkin based and bone-shaped.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“We are thrilled to share Oma’s Guadsle with you every holiday season with our holiday boxes and personalized Lebkuchen hearts. 
As Schwäbisch as it gets, these are Oma Doris’s traditional holiday morsels. Little Christmas sweets, with nuts, jams, chocolate, and lots of powdered sugar. Her recipes stand the test of time and are still melt-in-your-mouth amazing!”

Alina Tompert continues with us piping bag securely in hand.